Lipavi Rub #3
Flavor profile: Louisiana HOT.
level of difficulty–1.25
Combine all dry ingredients. If preparing foods that have been salted before/during sous vide processing (not recommended), the salt in this rub must be reduced/eliminated.
In a separate container, use a fork to mix 1 egg white with 1 oz/30 ml water.
Brush or lightly moisten surface of protein with egg white mixture. Note: powdered egg white is a convenient substitution for fresh–simply moisten the surface of the protein and use a shaker/dredge to distribute the powder evenly over the surface. Wait five minutes for the albumins to dissolve.
Coat the top surface of the chilled protein with rub. Wait 5 minutes. If desired, turn over onto a silicone baking sheet or other non stick surface and repeat the coating process. The total amount of rub used should not exceed 3 Tablespoons/lb (6 Tablespoons/Kg). Drizzle top with a few drops of clarified butter or oil before searing.
Sous Vide Turkey Breast 135 F/57 C X 6 hours, cold shocked in iced water to 70 F/21 C, refrigerated at 40 F/4 C until day of service.
Pan seared @350 F/176 C until desired color is achieved and internal temperature is at least 140 F/60 C. Larger cuts can be roasted/smoked using the same color and temperature specifications.
Yield: This recipe will create enough rub for 10/lbs-4.5 Kg.